Mean Greens and Beans

2 cups onions, diced
2 tablespoons olive oil
3 cups red bell pepper, seeds and ribs removed, and diced
2 tablespoons {garlic}, minced
2 cups vegetable stock or filtered water or 2 cups vegetable broth made with {vegetable broth powder}
2 bunches collard greens, washed, stemmed, and roughly chopped
2 bunches kale, washed and roughly chopped
2 bunches Rainbow Swiss chard, washed and roughly chopped
2 cans (15 ounces each) butter beans or other bean of choice, drained and rinsed
3 tablespoons nutritional yeast flakes
1 tablespoon dried {thyme}
1 teaspoon crushed {red pepper} flakes
1 teaspoon sea salt
1/2 teaspoon freshly ground {black pepper}
1/4 teaspoon cayenne
 Hot red pepper sauce for garnish (optional)
Sauté onions in olive oil in a large stock pot over medium heat for 5 to 7 minutes or until soft and lightly browned. Add red bell pepper and garlic, and sauté an additional 2 minutes. Add vegetable stock, and bring mixture to a boil. Add collard greens, kale, and Rainbow Swiss chard to the pot in batches, covering pot between batches to help greens wilt.

Add butter beans, nutritional yeast flakes, thyme, crushed red pepper flakes, sea salt, black pepper, and cayenne; stir well to combine. Cover, reduce heat to low, and simmer for 15 to 20 minutes or until greens are tender. Taste and adjust seasonings if needed. Serve with hot pepper sauce for topping (if desired).

Ease of Preparation: Easy

Preparation Time: 15-20 min

Cook Time: 30 min

Servings: 8

Recipe By: Beverly Lynn Bennett

From:  The Complete Idiot's Guide to Vegan Living
Used with permission of Beverly Lynn Bennett

Chef Suggestions
Greens and beans are excellent served over rice or quinoa. Cook rice or quinoa in a ratio of 2 parts water to 1 part rice: simply bring 2 parts water to a boil, add quinoa or rice, cover, reduce to low, and simmer for 15 minutes. Remove pan from heat, and leave covered for 10 minutes. Remove cover, fluff with a fork, and serve.